Peel and core the apples and cut into 1cm chunks. Put the apple in a saucepan with 2 tbsp water. Cover and cook over a medium heat for 15 minutes, until soft. Uncover and cook for another 2-3 minutes, until any liquid in the pan has evaporated. Remove from the heat, stir in 1 tbsp of the sugar and the lemon juice then mash the apples.

While apples are cooking, use an 8 1/2 or 9cm round fluted cutter to cut out 6 circles of pastry. Use the pastry circles to line 6 holes in a muffin tin (line the outside cups rather than the ones in the centre of the tin). Refrigerate for 10 minutes.

Spoon 1 level tablespoon of apple puree into each pastry case (do not over-fill). Bake for 15 minutes, until the pastry is golden.

While the bases are baking whisk the egg white to stiff peaks. Add 1 tablespoon of the sugar and whisk back to stiff peaks then fold or whisk in the remaining sugar. You should have a stiff, glossy meringue.

Remove the tarts from the oven and pipe or spoon a little meringue onto each, avoiding the edge of the tin. Return to the oven and bake for a further 3-5 minutes, until the meringue is lightly browned. Remove from the oven and leave to stand for 10 minutes before lifting the tarts carefully from the tin (run a sharp knife around the edge to loosen, if necessary). Serve warm or cold, with cream.

Leftovers can be stored in the fridge for up to 24 hours. The meringue may “weep” a little but this is normal for meringue pies

Ingredients

400 g apples

200 g ready rolled shortcrust pastry

55 g caster sugar

1 tsp lemon juice

1 large egg white

Method

Preheat the oven to 200c/400F/Gas 6/Fan 180

Peel and core the apples and cut into 1cm chunks. Put the apple in a saucepan with 2 tbsp water. Cover and cook over a medium heat for 15 minutes, until soft. Uncover and cook for another 2-3 minutes, until any liquid in the pan has evaporated. Remove from the heat, stir in 1 tbsp of the sugar and the lemon juice then mash the apples.

While apples are cooking, use an 8 1/2 or 9cm round fluted cutter to cut out 6 circles of pastry. Use the pastry circles to line 6 holes in a muffin tin (line the outside cups rather than the ones in the centre of the tin). Refrigerate for 10 minutes.

Spoon 1 level tablespoon of apple puree into each pastry case (do not over-fill). Bake for 15 minutes, until the pastry is golden.

While the bases are baking whisk the egg white to stiff peaks. Add 1 tablespoon of the sugar and whisk back to stiff peaks then fold or whisk in the remaining sugar. You should have a stiff, glossy meringue.

Remove the tarts from the oven and pipe or spoon a little meringue onto each, avoiding the edge of the tin. Return to the oven and bake for a further 3-5 minutes, until the meringue is lightly browned. Remove from the oven and leave to stand for 10 minutes before lifting the tarts carefully from the tin (run a sharp knife around the edge to loosen, if necessary). Serve warm or cold, with cream.

Leftovers can be stored in the fridge for up to 24 hours. The meringue may “weep” a little but this is normal for meringue pies

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